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Cauliflower rice salad jars with mango dressing recipe

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Dairy-free, gluten-free, vegan, vegetarian and, most importantly, absolutely delicious. These fresh cauliflower rice salad jars make a great grab-and-go lunch. Fill a jar the night before and simply pop in your bag to take to work. See method

Serves
4

10 mins

192 calories / serving

Healthy

Ingredients

400g tin chickpeas, drained and rinsed

1 yellow pepper, finely sliced or chopped

10 radishes, finely sliced

30g (1oz) pumpkin seeds

1 x 70g bag rocket

For the cauliflower rice

1 small cauliflower, broken into florets

1 sprig fresh mint

1 spring onion, chopped

1 lime, zested

For the dressing

1 ripe mango, flesh diced

3 heaped tbsp sweet chilli sauce

2cm piece ginger, grated

1 lime, juiced

Each serving contains

Energy

800kj192kcal10%

Fat

6g8%

Saturates

1g4%

Sugars

16g17%

Salt

Method

To make the cauliflower rice, put the cauliflower florets in a food processor, along with the mint, spring onion, lime zest, a generous pinch of salt and some black pepper. Pulse until you have a rice-like consistency, then transfer to a bowl and wipe the food processor clean.

To make the dressing, put the diced mango, sweet chilli sauce, grated ginger and lime juice in the food processor and blend until the mixture resembles a smooth dressing.

Secure the lids and keep the salad jars chilled until needed. They will keep in the fridge for up to 24 hrs. Before eating, give the jar a gentle shake to distribute the dressing, or toss if you are serving in bowls.